enough yeast left in suspension?

[birdley123]

I've had my Oktoberfest sitting at 37 degrees now for about three weeks.
Thats after 10 days of primary fermentation at 60, ramped it up to 70 for a couple of days then dropped to where it is now...
When I'm ready to bottle, will there be enough yeast still viable for bottle conditioning after I prime, or might it take longer in the bottles???

Thanks, B

 

[botigol]

You should be fine. I have only lagered three times, but the shortest was for six weeks and all three were nicely carbed within three weeks.

 

[estricklin]

You'll be fine, I've let beers hang around for months and months before and never had a problem carbing.

Be sure to use simple sugar like table or corn instead of DME, measure your water volume accurately and use a carbonation calculator. Those are the important things.

 

[birdley123]

Thanks for the help.
At bottling time should this be transferred to bottling bucket while still cold?
Or, allow to come back to room temp first?

 

[mrphillips]

There will ALWAYS be yeast in suspension. There's no two ways about it, they're a hardy group of bastards. Haha!

I think that bottling when it is still very cold is a better idea, but it might just be a personal preference sort of thing.